Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables.

ABSTRACT:

Background

Dietary lipids are one of the most effective stimulators of carotenoid absorption, but very limited data exist on the impact of endogenous food sources of lipids to enhance carotenoid absorption. The co-consumption of whole egg with carotenoid-rich foods may increase overall carotenoid absorption via lipid-rich egg yolk.

Objective

We designed this study to assess the effects of egg consumption on carotenoid absorption from a carotenoid-rich, raw mixed-vegetable salad.

Design

Healthy young men (n = 16) consumed the same salad (all served with 3 g canola oil) with no egg (control), 75 g scrambled whole eggs (1.5 eggs) [low egg (LE)], and 150 g scrambled whole eggs (3 eggs) [high egg (HE)] (a randomized crossover design). Control, LE, and HE meals contained 23

SUBMITTER: Kim JE 

PROVIDER: S-EPMC4480671 | biostudies-literature | 2015 Jul

REPOSITORIES: biostudies-literature